Sweet Potato Praline Crunch Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A creamy sweet potato pie with a brown sugar and cinnamon crunchy top with pecans.
Ingredients
1 (9 inch) pie crust, unbaked
1 3/4 cups mashed cooked sweet potato
1 cup packed light brown sugar, plus 2 tablespoons
1/2 cup sour cream
4 tablespoons butter, melted
2 large eggs
2 tablespoons bourbon, optional
1 3/4 teaspoons ground cinnamon, plus 1/4 teaspoon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup pecan halves
fresh whipped cream, optional
Instructions
Preheat oven to 375 °F Bake piecrust according to package directions, usually about 10 minutes.
While the piecrust is in the oven, whisk together the sweet potato, 1 cup brown sugar, sour cream, melted butter, eggs, bourbon (if using), 1 3/4 teaspoon cinnamon, ginger and salt. Pour the filling into the piecrust.
To make the topping: In a small bowl, stir together the pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.
Serve with fresh whipped cream.
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